Ingredients 4 people1 bowl of salad leaves varied • 100 g of raw almonds 150 g of dried salted 250 g of mushrooms • • • 6 v.e. • olive oil cs 2 cs • sherry vinegar 1 pinch of salt
1 cup mixed salad leaves • 25 g of raw almonds • 35 g of dried salted tuna 65 g of mushrooms • • v.e. • 1/2 olive oil 1.5 cs cs sherry vinegar • 1 pinch salt
Wash and dry the salad leaves
Put on the heat a skillet with a few drops of oil and almonds. When start to heat, lower the heat to medium, and monitor stirring constantly until they are toasted. Book them.
Add a couple of tablespoons of oil to the skillet and heat. Add the mushrooms and saute over high heat until they begin to Brown. Also book them.
Cut the dried salted tuna into thin slices.
Add the vinegar to the pan to rescue the juices from the sauteed. Mix it with the rest of the oil and dress the salad leaves with this. Add the mushrooms, almonds and the mojama and serve.